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Pasta with Pesto and Spicy Tomatoes


  • 2 cups fresh basil leaves
  • 4 cloves garlic, minced
  • 3 oz. walnuts, finely chopped
  • 3/4 cup O&CO. Basil Olive Oil
  • 3 tbsp. O&CO. Chili Olive Oil
  • 1/2 cup grated Parmesan cheese
  • 6-8 oz. small cherry tomatoes
  • 8 oz. O&CO. pasta


  1. Using a food processor, mix together the basil and garlic, add the walnuts and process into a paste.  
  2. Add the cheese and mix, then slowly add the O&CO. basil olive oil until the mixture is a smooth consistency (you can use more oil if it is too thick).
  3. Cook the pasta according to the package directions and drain, reserving 1/4-1/2 cup of the pasta water to thin the pesto sauce, if needed.  
  4. While the pasta is cooking, sauté the cherry tomatoes in O&CO. chili olive oil until they start to “pop" and set aside.
  5. Toss the pasta with the pesto sauce and the reserved water, and garnish with the sautéed tomatoes. 
  6. Grate additional parmesan on top and serve.